Description
This moist and flavorful Chocolate Chip Banana Cake combines ripe bananas with semisweet chocolate chips for a deliciously sweet treat. Perfect for dessert or an indulgent snack, this easy-to-make cake uses simple pantry ingredients and a straightforward baking method to yield a tender crumb with bursts of chocolate in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (or plain Greek yogurt)
Add-ins
- 1 cup semisweet chocolate chips (plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and flouring it, or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt thoroughly. Set this mixture aside.
- Cream Butter and Sugar: Using a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, ensuring proper aeration for a tender cake.
- Add Wet Ingredients: Beat in the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then incorporate the vanilla extract, mashed ripe bananas, and sour cream (or Greek yogurt), stirring until fully combined.
- Combine: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until all is combined. Avoid overmixing to keep the cake tender. Gently fold in the chocolate chips to distribute them evenly throughout the batter.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Optionally, sprinkle extra chocolate chips on top for added texture and flavor. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan before slicing to ensure clean cuts. Serve the cake plain or with a dusting of powdered sugar or a light glaze for extra sweetness.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Substitute sour cream with plain Greek yogurt for a slightly tangier flavor and added protein.
- Use room temperature eggs and butter for better mixing and cake texture.
- Do not overmix once dry ingredients are added to avoid a dense cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The cake can be frozen for up to 2 months; thaw fully before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
